Salad - Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

By BlueSchmoo

Ingredients

• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 small shallot, minced
• 1 garlic clove, minced
• Salt and pepper
• 6 tablespoons extra-virgin olive oil
• 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
• 4 ounces sharp cheddar cheese, shredded (1 cup)
• 1 Granny Smith apple, cored and cut into 1/2-inch pieces
• 1/2 cup hazelnuts, toasted, skinned, and chopped

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

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Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.